Lavender Meringues

July 26, 2016

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Inspired by our recent trip to Weir’s Lane Lavender Farm, I wanted to bake something that brought us back to that day where the calming scent of lavender surrounded us.

I thought for a while about what to bake and it suddenly hit me that meringues were the most obvious route to take. I have yet to try my hand at macarons (one of my favoruite desserts) so I thought easing my way into it with piped lavender meringues would be a simpler version of the coveted macaron. I’ll admit, it did take to 2 tries to get the meringues to peak but once they did I was so proud of myself. Making meringues can be finicky but if you just have some patience they are sure to turn out. 
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Lavender Meringues
Sweet and crunchy meringues with a hint of floral lavender.
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 2 egg whites
  2. the tinest pinch of salt
  3. the tiniest pinch of cream of tartar
  4. 1/2 cup granulated sugar
  5. 2 tsp dried lavender
Instructions
  1. Preheat oven to 200 degrees and line a baking sheet with parchment paper.
  2. In a food processor combine the lavender and sugar and pulse until the lavender is broken up and the sugar is fragrant.
  3. In the bowl of an electric mixer with the whisk attachment, add the two egg white and beat on medium speed until foamy.
  4. Add in the salt and cream of tartar and increase the speed to medium high.
  5. As the egg whites are whisking, slowly add in the lavender sugar.
  6. Continue to beat the eggs until they become thick, shiny, and hold stiff peaks.
  7. Fill a piping bag fitted with a large star tip with the meringue.
  8. Pipe about 2 teaspoons worth of meringue onto the lined baking sheet.
  9. You can pipe the stars close together as they won't spread when baking.
  10. Place the baking sheet on the middle rack of the oven and bake at 200 degrees for 2 hours or until they are no longer sticky, but rather hardened.
  11. Remove from the oven and allow them to cool completely on the baking sheet.
  12. Store the meringues in an airtight container for up to a week.
Adapted from Recipe Runner
Adapted from Recipe Runner
The Blondielocks | Life + Style https://www.theblondielocks.com/

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